di Lispida

History

Monastic origins

The documented history of Ispida reaches back to 1150, when Pope Eugene III confirmed the Augustinian monastic order’s possession of the hill and a church dedicated to Santa Maria di Ispida. The monastery occupied a secluded, quiet position where vines and olive trees were cultivated.

Venetian intervention and the end of the monastery

In 1485, Giovanni Mocenigo, Doge of the Republic of Venice, confiscated the property from the monks. The decree sought to ensure that its vineyards, olive groves and fields remained cultivated at the appropriate seasons and that stone continued to be supplied from the hill. Monastic life at Lispida ended in 1792.

The Corinaldi period

The Counts Corinaldi subsequently acquired the property. They constructed the buildings that survive today over the remains of the old monastery, created imposing cellars and began producing wines that became known across Europe. The monumental complex originated in the Middle Ages and was substantially rebuilt during the nineteenth century.

First World War

During the First World War, Castello di Lispida served as the headquarters of King Vittorio Emanuele III. The king occupied rooms in the castle in 1918; his former study and chambers remain incorporated into the restored complex.

Revival of wine production

At the end of the 1950s, new vineyards were planted and the estate renewed its wine activity through programs intended to develop and preserve pre-industrial production methods.

Modern natural-wine era

Terralba entered production in 1995, followed by Terraforte in 1999. The first production of Amphora Bianco, Amphora Rosso and Montelispida dates to 2001. The two Amphora wines reached the market in 2003 and placed Castello di Lispida among the early Italian producers making wine entirely in terracotta amphorae. The estate joined the Triple “A” family in 2004. H Bianco followed with its first production in 2011.

1150Pope Eugene III confirmed the Augustinian order’s possession of the Ispida hill and the church dedicated to Santa Maria di Ispida.

1485Doge Giovanni Mocenigo confiscated the estate from the monks to secure continued cultivation of the vineyards, olive groves and fields and the regular supply of stone from the hill.

1792The monastic history of Lispida came to an end.

After 1792The Counts Corinaldi acquired the property, built the present complex over the old monastery, added imposing cellars and developed wines known across Europe.

19th centuryThe medieval monumental complex was rebuilt.

First World WarCastello di Lispida became the headquarters of King Vittorio Emanuele III.

1918King Vittorio Emanuele III occupied rooms in the castle that remain part of the restored complex.

Late 1950sNew vineyards were planted and wine production resumed through programs focused on preserving pre-industrial methods.

1995First production of Terralba.

1999First production of Terraforte.

2001First production of Amphora Bianco, Amphora Rosso and Montelispida.

2003Amphora Bianco and Amphora Rosso were introduced to the market as early Italian wines produced entirely in terracotta amphorae.

2004Castello di Lispida joined the Triple “A” family.

2011First production of H Bianco.

Terroir

Castello di Lispida lies in the heart of the protected Colli Euganei Natural Park. The 90-hectare estate combines woodland, vineyards and olive groves around the historic complex.

A thermal lake fed by hot springs lies within the property and supplies therapeutic mud. The secluded setting that historically suited vines and olive trees remains a defining feature of the estate landscape. Centuries-old trees, an old orchard, gardens and views over the surrounding countryside form part of the same environment.

Winemaking

No-till vineyardsVineyard soils are left undisturbed, with spontaneous grass mown and retained between the rows.

No chemical herbicides or fertilizersVineyard management does not employ chemical weedkillers or fertilizers.

Habitat sheltersNearly 100 nesting shelters provide refuge for birds, insects and bats across the estate.

Terracotta amphoraeAmphora Bianco and Amphora Rosso are produced entirely in terracotta vessels.

Lees maturationH Bianco is matured on its lees.

Historic cellarsWine production occupies the imposing vaulted cellars within the castle complex.

The vineyard regime avoids tillage and soil treatments. Chemical herbicides and fertilizers are not used. Grass growing naturally between the rows is cut and left where it falls, maintaining permanent vegetative cover rather than exposing cultivated soil.

Biodiversity is encouraged through nearly 100 nesting shelters placed across the property. Birds, insects and bats use these refuges while the grapes grow and ripen. This approach connects vineyard work with the estate’s broader natural cycles and protected-park setting.

Wine is produced in the vaulted rooms and historic cellars incorporated into the castle complex. These large cellars originated during the Corinaldi period and continue to form part of the working winery.

The production approach combines old methods with contemporary expertise. Terracotta-amphora vinification is central to the estate’s identity: Amphora Bianco and Amphora Rosso are made entirely in amphorae and were introduced to the market in 2003. H Bianco is matured on its lees. Beyond these practices, the estate presents its wines as products of artisanal work aligned with natural cycles and with the revival of pre-industrial methods begun in the late 1950s.

Philosophy

Castello di Lispida defines its approach through artisanal tradition, natural quality and a distinctive expression of its grapes. Vineyard experience and personal engagement are treated as integral parts of the work.

The estate seeks a balance between very old practices and modern competence. Amphora vinification embodies the historical side of that relationship, while present-day knowledge guides its use. The stated objective is to produce wines in harmony with natural cycles, continuing the recovery of pre-industrial methods that began with the estate’s viticultural revival in the late 1950s.

Its wine descriptions also connect production with broader human values: work, land, reflection, friendship, conviviality and open exchange of ideas.